Miso cod is one of my favorite fish presentations. It takes a bit of preplanning, if only to get at least 8 hours of marinating in, but overall this is a recipe requiring very little effort and it cooks in a flash, making it a perfect dinner party food.
Here I’m providing the method I use to “grill” tender flaky fish like cod. I put it in my cast iron skillet, once that skillet is ripping hot from preheating as the grill heats up. When my grill registers about 600 degrees, the pan is ready. Maybe you aren’t afraid of your smoke detector. In which case, you can do the same on the stovetop.
Lately I’ve been buying frozen sustainably fished Alaskan cod, precut in 4 ounce filets. They are fresh tasting, easy to work with, and defrost quickly. Highly recommend.
I love playing with the amazing versatile misos from White Rose. I’ve used Benne Seed miso and Black Walnut miso for entirely different flavor profiles. But don’t shy away from the recipe if you have access only to white miso. It’s supposed to be made with the white miso!
Serves 4
1/2 cup sake
1/2 cup mirin
1/4 cup granulated sugar
1/2 cup miso
Four 4-ounce portions of cod
In a small saucepan, heat the sake, mirin, and sugar until the sugar is dissolved and small bubbles appear at the edges of the pan.
Place the miso in a small bowl and whisk in the hot sake/mirin/sugar mixture. Let cool entirely.
In a shallow dish with sides, add the fish portions, skin side down. Pour the miso mixture over the top of the fish, cover, and marinate for 8 to 24 hours.
Let the fish come to room temperature. Place a cast iron pan on the grill and heat the grill to high. Wipe the marinade from the fish.
Add the oil to the pan, let it ripple with heat, then add the fish portions, skin side down. Cook for 2 to 3 minutes until they lift easily and flip them over (with confidence!) Cook another 2 to 3 minutes, then remove to a platter and serve.
Let the pan cool a good long time before attempting to move it.
